Hello my friends, hope you enjoyed your summer, I know I have. I ate a lot of local, yummy food, traveled a bit, and even started graduate school a couple of weeks ago! Settling into my new city, I’ve been exploring the farmers markets, checking out the local vendors, food culture, and new neighbors.
I love September, it’s when we can enjoy the last few days of summer and (hopefully) look forward to the fall season, which is right around the corner. Especially at the farmers markets, late summer yields such delicious, bright fruits and vegetables like peaches, nectarines, peppers, onions, squash, mushrooms, cucumbers, tomatoes, and BEETS!
Beets are a superfood, high in vitamins, minerals, fiber, folic acid, and other components that reduce inflammation, lower blood pressure, cleanse the body of toxins, and boost stamina. Since beets are in season and they are so great for your health, I decided it would be a good post to get us all acquainted with the basics. As the fall season ramps up, let’s be good to our body.
I’m going to show you the basics of how to roast your own beets. It is super simple to do and there are benefits from roasting your own beets. First, roasting your own beets is more economical than purchasing them already prepared and secondly, roasting beets yourself guarantees that you’ll have the most nutrient dense and fresh product.
Don’t be intimidated by beets, just be careful not to stain everything in your kitchen with beet juice!
Now I’m only going to explain how to roast the beet bulb, but some people like to cook with the leaves of the beet plant. Please check out internet recipes like this one if you want to cook with the stems and leaves of the beet plant.
one bunch fresh beets
fresh ground pepper and salt to taste
3 Tbsp balsamic vinegar (optional)
3 Tbsp olive oil (optional)
1 tsp honey (optional)
- Preheat oven to 400 degrees Fahrenheit.
- Cut stems off each beet bulb and wash the bulbs thoroughly. Dry and wrap each bulb individually with aluminum foil.
- Place beets in the oven and let cook until fork tender, about 1-1 1/2 hours.
- Remove bulbs and let cool. Once cool, peel skin off beets and slice into eighths.
- Toss beets with oil, vinegar, honey, salt and pepper.
- Store in the refrigerator. The beets will last one week.